Vegetarian ale and mushroom pie recipe - margarine

Method

• Melt 50g of margarine in a large non-stick frying pan.
• Chop the bottom 7cm part of the spring onions roughly and saute briefly.
• Save the tops as you will need them later.
• Cut the mushrooms into 5mm slices and add into the pan.
• Continue to saute for 5 minutes until starting to colour, stirring to prevent sticking.
• Take off the heat and sprinkle the cornflour over.
• Once back on the hob add the Marmite and 300ml of ale.
• Cook for a further 5 minutes or until mushrooms begin to soften.
• Use more ale if the mixture seems too dry.
• Divide the mixture into 4 small souffle/ceramic pie dishes.
• Cut out 4 circles of the pastry and place on top, leaving some room to rise.
• Brush with soya milk and make a small hole in the top to let the steam escape.
• Bake for 20 minutes until golden.
• Cut the potatoes into large chunks and boil until soft but not falling apart.
• Drain and empty back into the pan to dry slightly.
• Add the remaining 50g margarine and mash very well.
• Finely chop the remaining green part of the spring onions and add, with enough milk, to make a smooth mash.